Caribbean Fruit Salad

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#41801

serves/makes:

ready in:
30-60 minutes

ingredients

3 tangelos
1 ripe papaya, peeled, halved, seeded, and cut into 1-inch pieces
1/8 teaspoon salt
0.33 cup lime juice
1 tablespoon tequila
1 bunch flowering kale
1 whole ripe pineapple, peeled, cored, and cut crosswise into 1/4-inch slices
2 tablespoons shredded unsweetened coconut, toasted

directions

Peel tangelos, and cut crosswise into 1/4-inch slices over a small bowl, reserving tangelo juice. Set tangelo slices aside.

Add the papaya, salt, lime juice, and tequila to the tangelo juice. Stir to gently coat the papaya. Place in the refrigerator for 30 minutes.

Line a large, round serving platter with the flowering kale. Arrange pineapple slices on top of kale around the outside edge of the platter. Arrange the tangelo slices inside the pineapple layer.

Drain the papaya from the marinade, reserving the liquid.

Spoon the papaya mixture into the center of the platter. Drizzle the entire salad with the reserved liquid.

Cover the platter and chill until ready to serve.

When ready to serve, sprinkle the salad with the shredded coconut.